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Tea Smoked Molasses-Cured Duck Breasts


1/2 cup long-grain rice
1/4 cup loose black tea
3 tablespoons brown sugar
4 small skinless duck breasts
2 tablespoons unsulfured molasses
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

In a large shallow dish, combine molasses, salt, mustard and pepper. Add duck and coat them. Cover and refrigerate overnight. Smoke until medium rare- about 15 minutes. Let rest 5 minutes before slicing. Serve warm or cold. Posted to the BBQ List by Kit Anderson - - - - - - - - - - - - - - - - - - NOTES : Basic Wok Smoking Method Combine ingredients in a bowl. Line a 12-14 inch wok with aluminum foil allowing 4 inches of overhang. Put smoking mixture in bottom of wok. Set a 10 inch cake rack about 3 inches above mixture. Set wok over moderate heat until thin streams of smoke begin to rise. Arrange food to be smoked on rack in a single layer and place cover on wok. Crimp the foil all around the lid to completely seal the wok.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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